| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
|
1/2 cups whole-wheat flour; up to 2 |
| 1 1/3 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Salt |
| 1 1/2 |
tb |
Firmly packed light brown sugar |
| 1/2 |
|
Stick cold unsalted butter; cut into bits (1/4 |
|
|
; cup) |
| 2/3 |
c |
Old-fashioned rolled oats |
| 1/4 |
c |
Plus 1 teaspoon sesame seeds; toasted lightly and |
|
|
; cooled |
| 1 1/3 |
c |
Buttermilk plus additional for brushing |
|
|
; the breads |
INSTRUCTIONS
In a bowl whisk together 2 cups of the whole-wheat flour, the all-purpose
flour, the baking soda, the salt, and the brown sugar, add the butter, and
blend the mixture until it resembles coarse meal. Stir in the oats and 1/4
cup of sesame seeds, add 1 1/3 cups of the buttermilk gradually, stirring,
and stir the dough until it forms a ball. Turn the dough out onto a floured
surface, knead in just enough of the remaining 1/2 cup whole-wheat flour to
form a soft but not sticky dough, and knead the dough lightly for 1 minute.
Divide the dough into 4 equal pieces, form each piece into a ball, and
flattened the balls slightly. Transfer the balls to a lightly buttered
baking sheet, brush the tops with the additional buttermilk, and sprinkle
them with the remaining 1 teaspoon sesame seeds. Cut a 1/8-inch-deep X
across each bread with a sharp knife and bake the breads in the middle of a
preheated 425F. oven for 15 to 20 minutes, or until they are browned
lightly and sound hallow when the bottoms are tapped. Transfer he breads to
a rack and let them cool completely. The breads keep, wrapped well in
plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Makes 4 small loaves.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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